To Make Two Cups of Chai using our Chai/Tea Mix

Simmer for three to four minutes and strain through a fine tea strainer.

Enjoy!

To Make Two Cups of Chai using our Chai Spice w/o Tea

As above but use 1 tsp of chai spice and 1 tsp of your choice of tea.

Becoming a Chai Wallah

Like any ritual, whether it be making your oatmeal or coffee in the morning, organization is required, usually in the form of arranging those items essential to the ritual close by so you can focus on the process!

HINTS
Have everything ready before you begin….

Chai pot (preferably stainless steel), cup or jug, and tea strainer.

Pre-measure dry ingredients into a small bowl before you begin so you can toss it into the pot all at once instead of having to measure out teaspoons of sugar and tea.

If you use a timer preset it for 3 or 4 minutes

When making large quantities of chai put a long handled ladle into the pot as this will prevent liquid from boiling over.

After three to four minutes strain into your cup and immediately wash out the pot…the milk will come off very easily when it is hot.

It is best to strain your chai soon after it is ready otherwise it will become too tannic from the stewing tea leaves.

Add a slice of crushed fresh ginger to the pot for extra warmth and flavor.

We ask that you try our recipe first and if it is too strong/weak you can adjust the quantity of spice to suit your palate.

Chai does need a certain level of sweetness to bring out the full flavor of the spices otherwise it will taste flat.

Always add the dry ingredients to simmering liquid and continue simmering for 3 to 4 minutes as this too contributes to the rich satisfying taste of a freshly brewed cup of chai. The longer the simmer the more intense and sweet the chai becomes.

This recipe can be doubled or tripled, strained and kept in a jug for future use.
Remember to chant your favorite mantra as the chai is simmering, this will add untold blessings to your day and speed you on your path to becoming a Chai Wallah.

Use a decaf tea, green tea or black tea….herbal teas don’t work as chai needs milk for richness,a black/green tea acts as a foil to to the spices giving it depth and body, though of course you can do what you wish to suit your taste.
Substitute soy milk for regular whole milk or low fat, check out almond milk too.

Use a sweetener of your choice such as Sucanat and Florida Crystals, both are evaporated sugar cane juice, or use honey or maple syrup. I prefer sucanat as it is close to the Indian jaggery or gur and gives the chai a rich deep flavor.

Remember changing the milk to low fat or soy and the sweetener to honey or maple syrup will alter the taste of the chai so a little experimenting will be needed to find out what suits you.